Roganic Restaurant Review Dinner in London’s most-hyped and new opening is bound to present a few problems: The first of which is: “can I get a reservation”. The second of which might include: “which friends do I invite to join me”. The third might simply be: “will it live up to the hype?” Tricky problems,... Read MoreRoganic Restaurant, London is a post from: Grant Hawthorne


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Bryan Webb, Michelin star chef/proprietor at Tyddyn Llan in Denbighshire, will be bringing his culinary delights to Ffresh at the Wales Millennium Centre on Thursday, September 29.

The evening will give Cardiff foodies the opportunity to sample some of the dishes that have made Bryan Webb a star of the culinary firmament.

Some of Bryan’s best-loved dishes include griddled scallops with vegetable relish and rocket; grilled red mullet with aubergine puree, chilli and garlic oil, new season’s rack of Welsh lamb with a vignole of artichokes, peas and broad beans; prune and almond tart with mascarpone and armagnac ice cream.

“It’s always exciting doing a guest chef slot in a new restaurant,” says Bryan. “And I’m delighted to give gourmet food lovers in Cardiff the opportunity to try out some of Tyddyn Llan’s specialities.”

“I’ll be aiming to create a diverse menu to give diners a broad flavour of the food I produce in my kitchen at Tyddyn Llan.”

Bryan is a keen advocate of seasonal food, and sources as much produce as he can locally. He is also keen to support sustainable fishing methods, and the scallops he uses are hand-dived and the sea bass line caught.

“I don’t see the point in clocking up air miles, when seasonal produce is naturally brimming with flavour,” he says. “The menu I create for my guest chef slot at Ffresh will reflect the produce that’s available late in September, and the Indian summer mood.”

*Bryan Webb will be cooking at Ffresh at the Wales Millennium Centre on Thursday, September 29. For further information, please call 01490 440 264 or look up http://www.tyddynllan.co.uk.

The Waterside Inn, Bray Review There is something to be said for a full restaurant, on a Sunday evening, in the heart of the English countryside, in the midst of the worst economic recession to date. Not just any old restaurant, mind. Rather a restaurant that has been around for many years and has led... Read MoreThe Waterside Inn, Bray is a post from: Grant Hawthorne


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  We all love Fridays, it is definitely the best day of the week. At the end of the working week, on Friday evenings we like to treat ourselves with something nice. Quite often it is tex-mex food as everyone in the family loves it and it is quite simple quick to prepare. I never [...]Friday Tex-Mex is a post from: Home Cooking


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:chef:

The full programme for Flavour Fortnight 2011, Dumfries & Galloway's region-wide celebration of local food and drink, has been released with 92 events taking place across 16 days. The programme spans the entire food and drink experience, from farming and food production to fine dining, and it includes a diverse range of events.

Some of the more unusual experiences on offer include a wild food forage around an art gallery, a jazz themed afternoon of jam, a literary celebration of food in a bookshop, a Greek mezze made with local food, an opportunity to enjoy the first tilapia harvest from Scotland's first aquaponics project, a gastronomic quiz event, a multi-location menu plus touring routes designed for motorbikes, a menu showcasing Robert Burns' favourite meals, a gourmet shooting experience, an opportunity to meet majestic Highland Cattle and full day butchery demonstrations.

Liz Ramsay of Savour the Flavours, Dumfries & Galloway's regional food organisation, said:
"Flavour Fortnight began last year with very modest ambitions - we challenged local businesses to connect with consumers by doing something a bit different during Scottish Food & Drink Fortnight and we were absolutely overwhelmed by the support from our local food and drink industry. They put together a spectacular programme of events stretching from Langholm in the east to Portpatrick in the west and for 2011 Flavour Fortnight is twice as big and twice as impressive.

"The programme this year is full of fantastic ideas and local businesses have put tremendous effort, innovation and creativity into their event development. It's been a joy to watch these ideas evolve into fascinating events and I'm very much looking forward to seeing local people and visitors sharing in our region's passion for local food and drink during Flavour Fortnight."

Running from 3-18th September 2011 Flavour Fortnight is timed to parallel the national celebration of Scotland's larder, Scottish Food & Drink Fortnight. The Dumfries & Galloway event is led by Savour the Flavours of Dumfries & Galloway and is funded by LEADER and Dumfries & Galloway Council. Each of the 92 events included within the Flavour Fortnight programme are organised by people working within Dumfries & Galloway's food and drink industry, and they have been designed to encourage people to engage with and enjoy the quality produce available in the region.

Ros Halley, Rural Development Manager of Dumfries & Galloway LEADER Programme said:
"D&G LEADER Programme is delighted to support Flavour Fortnight. The programme provides opportunities for locals and visitors to experience top quality foods from across the region, builds links between producers and encourages innovation. The food industry in Dumfries & Galloway plays an important role in creating vibrant, interesting and sustainable rural communities and over two weeks the event will provide a boost to the local economy and create many opportunities to celebrate and enjoy our region."

Cllr Roger Grant, Chair of Dumfries & Galloway Council's Planning, Housing and Environment Committee said:
"I am delighted that flavour fortnight is going from strength to strength. This event is a fantastic opportunity for local producers and retailers to showcase our region's food and drink and I would encourage people to get involved and experience a taste of Dumfries and Galloway."

Preparation and planning is already underway for a number of events. On Sunday 31st July Mark Williams of Galloway Wild Foods led a group of local artists and their friends on a woodland wild food forage to inspire them to create works of art for an event called 'The Art of Fungi'. Mark said:
"We went to one of Dumfries and Galloway's many beautiful hidden nooks and found a wealth of delicious and interesting plants and fungi, including an enormous 2lb cep - the King of Mushrooms, a treasure trove of golden chanterelles and even some very early hedgehog mushrooms. This was an unusual foray as the artists were every bit as interested in the inedible and poisonous species we found as the delicious ones! Dumfries and Galloway is such an inspiring place, and connecting its fabulous array of wild foods with its physical beauty through this project is really exciting. I can't wait to see the paintings that come out of it!"

Dublin Bay chefs prepared to 'Eat to the Beat' at the launch of the inaugural Dublin Bay Taste & Music Fest . This culinary and entertainment extravaganza is set to take place from Thursday 25th August to Sunday 28th August 2011 in the beautiful setting of The Peoples Park, Dun Laoghaire (12noon - 10pm daily) .

This exciting new event will feature a boulevard of top Irish chefs who will 'cook up a storm' of culinary delights to tantalise your taste buds while you enjoy a full schedule of fabulous large stage live entertainment including must-see performances from Flash Harry, Bagatelle, Niamh Kavanagh and The Illegals and Otis and the Elevators.

Budding chefs will also be able to pick up some useful tips in the Flogas demonstration theatre where exclusive workshops and demonstrations will be delivered by Irish celebrity chefs including: Martin Shanahan (host of RTE's Martin's Mad About Fish); Kevin Dundon (Irish Independent food columnist and author of Recipes That Work and Fullon Irish); and Derry Clarke (from RTE One reality television show Failte Towers and proprietor of the restaurant L'Ecrivain).

Saturday and Sunday is Family Fun Day at Dublin Bay Taste & Music Fest so treat your children to the best food in Ireland as they enjoy the festivities: bubbles through the air,Fruice Dilute cup stacking competitions and much more. Plus the first 50 children through the gates will also receive a 'goodie bag'!

Speaking at the launch, Dublin Bay Taste & Music Fest Director, Connie Cunningham said: "It is with great honour that we launch the Dublin Bay Taste & Music Fest. We are very privileged to be working with some of Ireland's top chefs to bring all food lovers a dream event, in the beautiful Peoples Park. Events such as this one play a key role in attracting visitors to Dublin and Ireland - even more importantly they encourage them to return year after year."

"Dun Laoghaire, situated on the Irish 'Riviera', is widely regarded as the' Gateway to Ireland' so Taste Fest is looking forward to welcoming visitors from all over the world."

"In addition to our wonderful culinary team and entertainers, I would like to thank all of our event sponsors: Dun Laoghaire Rathdown County Council, Dublin Tourism,Coca Cola, Flo Gas, Illy and Stephens Catering, as well as a host of superb contractors who, as a team, nurture this great event for Ireland."

"Come along with family, friends and neighbours to enjoy the largest alfresco restaurant in town with four glorious days of fabulous food and entertainment at the best prices."

Two of Cardiff’s top fishmongers are sharpening their knives in preparation for the ultimate contest - the hugely popular British Fish Craft Championships to be held in Cardiff Bay (August 27-29), as a key feature in the Cardiff Harbour Festival.

Nick Wood, 40, is the current title holder, and he will be pitting his wits against runner-up, veteran fishmonger, Mike Crates, 52.

Mike has earned a place in the audience's hearts having come second in the 2010 event - for the 19th time.

Both men work for Ashton’s Fishmongers based in Cardiff Central Market, so the competitive spirit between them is strong.

“We are good friends, but I would like to go away from the event this year with the overall trophy in my hands,” says Mike.

“Not that it’s all about winning, I have been taking part in the championships for 35 years, and have refused the request to become a judge, as I enjoy competing so much.”

Reigning champ, Nick, is keen to hold onto the title however.

“It’s rare for anyone to win two years in succession, and if I manage to retain the crown, I’ll be the first person to do so for many, many years, so that’s a big motivator,” he says. “We are judged on speed and presentation, so I am refining my skills from now until the competition, to make sure that I’m on top form.”

The Cardiff duo will face tough competition, as entries for the British Fish Craft Championships 2011 are flooding in from all corners of the UK, with entries received from as far afield as Cornwall, Norfolk, Yorkshire and London.

Last year a massive five tons of fresh fish was skinned, filleted, trimmed and sliced by the competing fishmongers, and figures are likely to be similar this year.

All this fabulous, expertly handled fish is sold to the public at bargain basement prices.

Throughout the Bank Holiday weekend, fishmongers will be on hand to give advice to the public on how to deal with their catch, and there will be fish cookery demonstrations on Saturday, August 27.

Competitors over the age of 18 are also being invited to try their hand at the Welsh National Oyster Opening Championships, taking place on Bank Holiday Monday, August 29.

Cuinneog Ltd. (Balla, Co. Mayo), are celebrating after winning coveted gold stars for both Cuinneog Irish Farmhouse Country Butter and Cuinneog Buttermilk at the 2011 Great Taste Awards. This prestigious award scheme is run by the Guild of Fine Foods in the UK and a grand total of 7481 entries were received this year.

"Cuinneog Ltd. are really pleased with this result", said Seamus Mulligan, Business Development Manager, Cuinneog, "We've received a Great Taste Award for our butter on three occasions before, but never for both our products. Cuinneog is the only buttermilk to achieve this award. It's a real endorsement for Cuinneog and for genuine traditional Irish food".

Bob Farrand, Chairman for The Great Taste Awards, said: "Winning Gold in the country's largest and most respected independent food accreditation scheme is a massive pat on the back for any producer - independent proof their products are of the highest quality.

The Judges comments are made available to entrants and it was no surprise to Cuinneog that the flavour was specifically mentioned. "For the flavour" is the tagline used on Cuinneog butter and buttermilk and it's good to know that the Judges at the Great Taste Awards agree with the sentiment.

Cuinneog can be found in all major retail groups including Tesco, Dunnes Stores, Superquinn/Musgraves, Supervalu, Costcutters and Euro Spar. Artisan shops throughout the country carry Cuinneog products. Both Cuinneog butter and buttermilk are widely used in the restaurant and catering trade.

The Great Taste Awards, organised by the Guild of Fine Food, are now in their 18th year and going from strength to strength. 7481 products were entered from 1600 companies for the 2011 Great Taste Awards. It took 350 experts 34 days to blind taste all the entries and decide which entries would achieve the coveted awards. The Great Taste Awards judging standards, devised by the Guild of Fine Food, are the most rigorous in the UK.

Pinetrees Lodge on Lord Howe Island, 2 hours off the coast from Sydney, is hosting the Island's first Food and Wine Week from July 25-29, showcasing the island's popular and one's of Australia's best table fish, Lord Howe Kingfish to food loving guests.

Each afternoon from Monday 25 July to Friday 29 July, Executive Chef Warren Farrugia and his chefs will host a 2 hour cooking workshop and demonstration. Warren's knowledge of European and Asian cuisine is exceptional, and his blending of flavours and textures creates dishes that are relaxed, clean and fresh. Warren spent many years at the exclusive Gleneagles Resort in Scotland, where he refined his knowledge of classic European cuisine. He then worked for the 6 star luxury cruise line, Crystal Cruises, before returning to Australia and Lord Howe.

"Hosting Pinetrees at Lord Howe's first Food & Wine week will be a great opportunity to talk to food lovers who come back to Pinetrees year after year for the great menu in its stunning location. Our workshops will highlight everything from making our stocks and sauces to demonstrating how best we fillet and cook our most popular Kingfish.

Supporting our 'Sea to Plate' focus is our local fishermen who supply Pinetrees everyday with top quality kingfish from what is the world's most southern coral reef ecosystem. We expect may of our guests that week will be out catching the fish themselves!" said Warren.

Pinetrees Food & Week will culminate in a 'secret box' of ingredients and 30 minute challenge for guests to test their cooking skills and take home the coveted 'Island MasterChef' title.

Pinetrees is serious about food and wine and guests will be able to indulge in a selection of wine tastings every evening by the open fire. Guests will taste a range of James Halliday's favourite wines and explore variations in style and character from different Australian wine regions.

The Pinetrees Food and Wine Week includes:

2 hour cooking workshops and demonstrations every afternoon with Executive Chef Warren Farrugia and his chefs

MasterChef style secret-box, 30 minute challenge for guests selected fireside wine tastings every evening

10-20% discounts on snorkelling, diving, fishing, kayaking, boat tours and bus tours every morning

Full buffet breakfasts, lunches (either at Pinetrees, gourmet BBQ hamper or packed lunch by the beach) and afternoon teas

3 or 4 course dinners

Use of all lodge facilities

Island airport transfers

No need to fly for hours to taste the best Asia and Europe have to offer... at Citigate Perth we're bringing the flavours straight to the table.

Throughout August, Encore Restaurant will be offering a "Taste the World Buffet" where every Friday night a different cuisine will be showcased. A Taste of China buffet will be kicking off the month-long food extravaganza.

Diners will delight in a selection of traditional cold Chinese dishes such as rice paper wraps and beef noodle salads, and hot dishes such as Shanghai noodles and sweet and sour pork. Coconut cake and egg custard tart are highlights on the dessert buffet.

The following Friday will see the best Italy has to offer and a buffet including osso bucco, handmade lasagne, eggplant rollantini, tiramisu and panna cotta is sure to warm the soul on a wintery Friday night.

A Taste of India buffet will then follow, and the last Friday in August will see Korea on a plate. Diners can expect to taste kimchi, Korean beef stew, special Korean fried chicken, mild chilli pork, sweet potato noodles, Korean-style pilaf rice, rice punch, Korean sweets and more.

From 6:30 to 8:30pm every Friday night throughout August, and for just $39.50 per person, the Taste the World Buffet will take you to the four corners of the earth without the fuss of getting there!

Located just off the hotel's lobby, Encore Restaurant exudes a relaxed and stylish ambience. Conveniently located towards the western end of Perth's CBD, Encore Restaurant is a popular meeting place for casual lunch meetings and is renowned for its modern and innovative dinner menus.